Ever since watching the Netflix series, “Taco Chronicles,” I’ve been a little obsessed with birria tacos.

The Jalisco specialty is typically lamb or goat stewed slowly until tender, then folded into a tortilla that you dunk into an accompanying bowl of the resulting broth.

Yes, think of it as the taco version of a French dip sandwich.

I have friends Nate and Annie to thank for turning me on to Tacos Buenrostro, a taco truck regularly parked at a gas station at 3295 Sierra Road in San Jose. After seeing the Facebook photos of the two of them happily devouring the tacos, I knew I had to pay a visit, too.

While the truck has an extensive menu, we honed in on the beef birria — and only the birria.

You can get it various ways, including in a taco birria ($4.16 each), quesabirria ($17.68 for 4), and a quesabirria grande ($11.44). And yes, we got all three of those options.

All three come with a cup of consomme, which is deep, dark and savory with big beefy taste. It’s a little spicy, a tiny bit tangy. After having others that had a big slick of grease floating at the top, I really appreciated how this broth was not greasy. That means it’s not only perfect for dunking purposes, but even for enjoying by the spoonful.

Your orders will come with containers of salsa. The green one is fairly spicy and bright tasting. The red one is holy hot.

The taco is the purest way to enjoy the birria, with the stewed, shredded beef really shining through its simple confines of a corn tortilla accented with onions and cilantro. The beef is so succulent and rich tasting that it’s almost like confit.

The quesabirria is a semi-crunchy corn tortilla stuffed with the same, but also cheese.

And the super quesabirria ups that with a big flour tortilla as the base for the birria, onions, cilantro and loads of cheese, plus sour cream and salsa. Like a burrito, this one is more about all the components coming together to for one indulgent package rather than one single ingredient highlighted.

The super quesabirria may get a little soggy in transit. But stick it in a saute pan on the stove when you get home, flip it so each side gets re-crisped, and it’s as good to go.

You can opt to eat your food there, too, as the owners have set up tables and chairs under a canopy. I can’t say it’s the most scenic of spots, what with lanes of traffic flowing by nonstop at this busy intersection. But if your hunger can’t wait, it will do in a pinch.

Pro Tip: You may spot images or mentions on social media about Tacos Buenrostro having a second truck in Sunnyvale. That truck no longer operates there. The San Jose truck is the one and only right now.

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